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Victorinox Hardwood 7.5-inch Chef’s Knife
A 7.5-inch chef’s knife is a little shorter and quicker than an 8-inch, which suits smaller hands and smaller cutting boards. This Victorinox version has a wood handle from the line long sold as Rosewood and now called Victorinox Hardwood, with modified maple in the traditional rosewood color.It is an all-purpose knife for meats, vegetables and fruit. The curve toward the tip rocks through herbs and garlic, the flatter heel chops firm vegetables, and the point trims and scores.The stamped Swiss blade is light and easy to steer, and with no bolster the whole edge can be used and sharpened. A few strokes on a honing steel keep it cutting cleanly between sharpenings.Wash the wood handle by hand and dry it at once to keep it in good condition.For an extra half-inch, see the Hardwood 8-inch Chef’s Knife. The synthetic-handled version is the Fibrox Pro 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$63.99 -
Victorinox Fibrox Pro 7.5-inch Chef’s Knife
The 7.5-inch Victorinox Fibrox Pro chef’s knife is an all-purpose knife for everything in the kitchen, from cutting meat to vegetables and fruit. It is a half-inch shorter than the 8-inch, which makes it a little quicker to steer and easier to manage on a small board.The curved edge rocks through herbs and garlic, the flatter heel chops onions and carrots, and the point handles trimming and scoring. The stamped blade is light, and the textured handle stays secure when the hands are wet.Choose this length if an 8-inch knife feels long in your hand or overhangs your cutting board. Honed regularly, the edge stays keen between sharpenings.It also makes a sensible first good knife for a new cook, light enough to control and easy to keep sharp with a few strokes on a steel before each use.For the standard length, see the Fibrox Pro 8-inch Chef’s Knife. The wood-handled version is the Hardwood 7.5-inch Chef’s Knife. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$47.00 -
Victorinox Fibrox Pro 10-inch Chef’s Knife
The chef’s knife is the workhorse of the kitchen, the knife you use for most of your cutting, so it is important to pick one you will enjoy using. The Victorinox Fibrox Pro 10-inch chef’s knife minces, dices, slices and chops everything from vegetables to fish.Victorinox chef’s knives are a great choice for working professionals and for anyone who wants a sharp blade that does not need to be babied. It is not the prettiest knife on the market. It is tough, durable and very easy to maintain. You can get this knife very sharp with just a honing steel, and the longer you can go between sharpenings, the longer your knife will last.The benefits of a 10-inch knife are versatility and efficiency. The longer blade processes more food with each cut, which speeds up your work.The same blade comes in an 8-inch length and in a 10-inch Hardwood version. Our Kitchen Knife Shapes guide compares chef’s knife lengths. Learn More$70.00 -
Victorinox Fibrox Pro 7.5-inch Serrated Chef’s Knife
The Victorinox Fibrox Pro 7.5-inch serrated chef’s knife handles the jobs where a straight edge slips. It works as a deli or panini knife, cutting a pressed sandwich cleanly without crushing it, and its serrations cut through crusty breads and slice ripe tomatoes.It is also a good knife for meats, where the teeth grip a roast or a sausage and slice it evenly. The serrated edge keeps its bite for a long time, which makes it a low-maintenance knife for a busy line.Use a gentle sawing stroke and let the serrations do the work. On bread, start at the crust with the tip and draw the blade back and forth until it reaches the board.For a straight edge at this length, see the Fibrox Pro 7.5-inch Chef’s Knife. The Hardwood 7.5-inch Serrated Chef’s Knife is the wood-handled serrated version, and the 10-inch serrated has more reach. Our Kitchen Knife Shapes guide explains serrated shapes. Learn More$47.00 -
Victorinox Hardwood 8-inch Chef’s Knife
This is the Victorinox 8-inch chef’s knife with a wood handle. For many years Victorinox sold this line as Rosewood; it is now called Victorinox Hardwood, and the handle is modified maple stained in the traditional rosewood color.The blade is precision-stamped from high-carbon stainless steel, which gives a thinner, lighter profile than a forged knife. It moves through ingredients with less resistance and reduces fatigue during long prep, while giving the control needed for fine slicing and high-volume chopping.There is no bolster, so the full length of the edge cuts and can be sharpened, and the handle supports a comfortable pinch grip. The edge is easy to maintain with regular honing.The same blade with a synthetic handle is the Fibrox Pro 8-inch Chef’s Knife. For more reach, see the Hardwood 10-inch; for a smaller knife, the Hardwood 7.5-inch. Our Kitchen Knife Shapes guide explains chef’s knife shapes. Learn More$74.99 -
Victorinox Fibrox Pro 8-inch Chef’s Knife
America’s Test Kitchen names the Victorinox Fibrox Pro 8-inch Chef’s Knife the winner of its chef’s knife review. It is a strong choice for cooks who want one dependable blade for nearly every job in the kitchen.The 8-inch blade curves gently toward the tip for a rocking motion through herbs and garlic, and the flatter heel chops onions and carrots cleanly. The blade is wide enough to give the knuckles clearance over the board and to scoop chopped food into a pan.Because the blade is stamped rather than forged, the knife is light and quick in the hand, with no bolster at the heel. The whole edge cuts and can be sharpened, and the steel comes back to a keen edge on a honing steel in a few strokes.For HACCP color coding, the same knife comes with a blue or a green handle. The wood-handled version is the Hardwood 8-inch Chef’s Knife. Our Kitchen Knife Shapes guide explains how the chef’s knife compares with a santoku. Learn More$62.00 -
Victorinox Fibrox Pro 8-inch Bread Knife
An 8-inch bread knife is the right size for sandwich loaves, baguettes and rolls on an everyday board. This Victorinox Fibrox Pro bread knife has pointed serrations that bite into a crust with very little downward pressure, so the loaf is cut rather than crushed.Start each slice at the far side of the crust with the tip, then saw back and forth with long, light strokes until the blade reaches the board. Let the teeth do the work; pressing down flattens a soft crumb.The same edge slices tomatoes and soft-skinned fruit cleanly, and it levels small cake layers and splits rolls for sandwiches. The textured handle stays secure when your hands are floured.For large rounds of sourdough, the Fibrox Pro 10.25-inch Bread Knife has more reach. The Fibrox Pro 7-inch Offset Bread Knife raises the handle for knuckle clearance, and the Hardwood 8-inch Bread Knife has a wood handle. The table in the Details compares all Victorinox bread knives. Learn More$47.00 -
Victorinox Hardwood 10-inch Bread and Cake Knife
The Victorinox Hardwood 10-inch bread and pastry knife slices cleanly through all varieties of bread and pastry. The bowed blade shape gives a smooth cutting motion that results in very clean, precise cuts, and the sharp wavy serrations produce very little crumb.This sharp, thin blade is used in many commercial baking operations, where it is trusted to slice delicate pastries and confections. Cook’s Illustrated has recommended this knife.Its handle comes from the line Victorinox sold for many years as Rosewood and now calls Victorinox Hardwood. The handle is modified maple stained in the traditional rosewood color.Use long, light strokes for bread, and keep the blade level for cake layers. For the same length with a synthetic handle, see the Fibrox Pro 10.25-inch Bread Knife. The Hardwood 10-inch Serrated Cake Knife is a 10-inch wood-handled cake knife with a different edge. The table in the Details compares the bread knives. Learn More$72.99 -
Victorinox Fibrox Pro 10.25-inch Bread Knife
The Victorinox Fibrox Pro 10.25-inch bread knife has a long, curved serrated blade for the biggest loaves on the counter. The serrations bite into a hard sourdough crust and saw through it while the soft interior stays intact, and the length crosses a large boule in one pass.The gentle curve of the edge lets the blade rock slightly through the end of each stroke, so the cut finishes cleanly at the board instead of tearing the bottom crust. The same knife levels and splits cake layers and cuts through thick-skinned squash and melons.Hold the loaf on its side for tall rounds, and draw the knife in long, even strokes with light pressure. The textured Fibrox Pro handle keeps a secure grip with floured hands.The wood-handled 10-inch is the Hardwood 10-inch Bread and Cake Knife. For a shorter blade, see the Fibrox Pro 8-inch Bread Knife, and for an offset handle, the Fibrox Pro 9-inch Offset Serrated Knife. The table in the Details compares the bread knives. Learn More$60.00 -
Victorinox Hardwood 8-inch Curved Breaking Knife
A breaking knife has a long, curved, pointed blade for separating large cuts of meat, and this 8-inch Victorinox version carries a wood handle. The Hardwood line was sold as Victorinox Rosewood for many years; its handles are now modified maple in the traditional rosewood stain. Browse the full Victorinox Hardwood collection for matching knives.The 8-inch breaking knife can be used as a boning knife or a scimitar, which makes it one of the most versatile blades in a butcher’s kit. The point opens seams and joints like a boning knife, and the curved belly slices and trims like a scimitar. It also fillets large fish, using the curve to follow the frame.Use the tip to start each cut, then draw the curve through the meat in long strokes. On a pork loin or a brisket, the 8-inch length reaches across the cut in one pass.For more reach, see the Hardwood 10-inch Curved Breaking Knife. The same blade with a synthetic handle is the Fibrox Pro 8-inch Curved Breaking Knife. Our Kitchen Knife Shapes guide and the butchery table in the Details compare these shapes. Learn More$64.99
